'Cheezy' Garlic Kale Chips

Everyone needs a go-to kale chip recipe in their repertoire and this one is ours. Garlicky, salty, cheesy … these chips check all the boxes and can even satisfy a junk food craving.

We enjoy these as a snack or as a side dish - they’re especially delicious served alongside a BLT for lunch. Kale chips are one of the easiest ways we’ve found to get our kiddo onboard the Eat-Your-Greens train, so we also suggest you give these a try to lure in picky eaters to try a food they may think they don’t like.

Servings: 2-4

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

INGREDIENTS:

1 bunch kale, either Mixed Kale or plain Lacinato work great
1 tablespoon avocado oil
2 to 4 tablespoons nutritional yeast, to taste
1 teaspoon garlic powder*
freshly cracked black pepper, to taste
1 teaspoon Everything Bagel Blend (or your favorite artisanal sea salt blend)

INSTRUCTIONS:

Preheat oven to 350F. Wash and thoroughly dry kale leaves. Remove center stem from kale leaves and discard. Tear destemmed leaves into bite-sized pieces.
In a large bowl, toss kale leaves with oil until coated. This is achieved easiest by using your hands. Add a little more oil if necessary.
Sprinkle garlic powder, nutritional yeast and pepper to kale and mix again until thoroughly combined and kale is evenly coated.
Place kale in an even layer without overlapping the pieces on one or two large baking sheets.
Bake in preheated oven for about ten minutes, until kale is cooked and crispy. Watch closely towards the end of cooking time to make sure the kale doesn't burn.
Remove from oven and sprinkle with Everything Bagel Blend. Once cool, scrape kale chips off of baking sheet and into a serving dish or storage container. Keeps for 1-2 days at room temperature.

NOTES:

If you prefer, you can substitute 2-4 cloves of garlic, minced, for the garlic powder in this recipe. We find that using garlic powder instead makes these chips a bit more kid friendly.

We like to add the artisanal salt after baking the chips to ensure that it doesn’t burn in the oven. The salt doesn’t adhere to the kale chips quite as well this way, but it’s still delicious.